Directions

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An incredibly delicious chicken or turkey meatloaf. For this you can use store-bought minced chicken if you know a good manufacturer or mince chicken by yourself. The latter is of course more preferable as you are the one to choose what meat to have on your table. The meatloaf will be more delicious if made with dark chicken or turkey meat, that is drumstick meat. Though a chicken meatloaf cooks up tenderer than a turkey one, no matter which one you choose – thank to vegetables either of them will cook up juicy and moist, and sour-sweet glaze will perfectly accent tender meat.

Such meatloaf is a variation of traditional American meatloaf, which is usually coated in caramelized ketchup glaze. If you haven’t yet made such glaze, don’t be skeptic about it – it perfectly complements the loaf. It goes without saying that for this glaze it’s better to use the best ketchup on the market.

This recipe makes a pretty large loaf (35-40 cm length and 8-10 cm in diameter), so if you want just to trial, just halve the recipe.

Bon appetite!

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Steps

1

Done

PREPARING VEGETABLES

Preheat the oven to 180 degrees Celsius.
Cut the carrot, onion and celery into small cubes. Finely chop the garlic. In a pan, heat 4 tbsp olive oil over medium heat. Add the onion, celery and carrots and cook until soft (for about 5 min). Then add the garlic and cook together for 30-60 sec. Remove from heat, add salt and pepper, toss, transfer to a plate and set aside to cool.

2

Done

PREPARING MINCED MEAT

In a large bowl, mix together minced chicken meat and eggs with a spoon or your hands. Add the vegetables, breadcrumbs, bullion, parsley and thyme. Mix everything until combined.

3

Done

30-35 min

SHAPING MEATLOAF

Spoon the mixture into the center of a parchment lined pan and shape into a long 35x10 cm loaf. Spread 2 tbsp olive oil on top. Bake at 180 degrees Celsius for 30-35 min.

4

Done

Bake until the loaf starts getting golden brown on top. It’s important not to let the meatloaf become dry. Take out of the oven and let sit on the counter while you are preparing the glaze.

5

Done

PREPARING GLAZE

In a small saucepan, mix all the glaze ingredients with a whisk. Stirring constantly, bring to a boil over medium heat. As soon as it boils – remove from heat and evenly spread over the top of the meatloaf.

6

Done

CARAMELIZING GLAZE

Turn on the grill. Place the loaf under the grill and bake until the glaze starts caramelizing and bubbling. Then take out and let cool for 10 min before serving.

7

Done

SERVING

For serving, slice the hot loaf into 1-1,5 cm thick slices.

8

Done

STORING

A meatloaf keeps well, stored in the fridge for up to 3 days. It can be consumed either cold or reheated.